The highlight of the Aruba Wine, Food & Art Festival 2009, was the elegant and unique Capture the Champagne Sparkle, third and final event starring South America’s most famous celebrity chef, Colombian-born Harry Sasson Tchira.
The evening was sponsored by the Aruba Trading Company who distributes Moet Chandon and Dom Perignon on the island.
Jorge Curiel, Aruba Trading Company’s Sales & Marketing Manager for Wines, Beer & Mineral Water, and Franz Sydow, Director of Food & Beverage for the Westin Aruba Resort, were entrusted with the delightful task of helping match the chef’s east-west creations with delectable, bottomless flutes of Champagne.
The evening took off with an Amuse Bouche, fresh corn bisque with traditional migas de chorizo with a chili oil float, matched with Moet et Chandon Imperial.
The first course delivered a warm giant scallop with diced avocado, sprinkled with guava citrus vinaigrette, also paired with Moet et Chandon Imperial.
It was chased by a veloute of mussels with coconut milk & lemongrass essence, paired with Moet et Chandon Nectar Imperial.
The chef’s own version of ropa vieja, testimony to Cuban influences on South American cuisine, was prepared with fresh blue crab meat and served on a fried green plantain, dotted with black beans and paired with Moet et Chandon Grand Vintage Rose.
As a refreshing break between courses, patrons were served green apple essence with fresh mint laced with Belvedere Vodka, which prepared their palates for the roasted rack of lamb with mint & goldenberry confite paired with the jewel of the prestigious house of Moet et Chandon, Dom Perignon Blanc 2000, presented in luminescent bottle jackets and poured into extra large custom engraved goblets. Â
An arroz caldoso with smoked duck breast, fresh heart of palm and candied lemons was paired with Moet et Chandon Grand Vintage Rose just before the pastel Gloria, a traditional dessert with dulce de leche, guava paste and fresh ice cream concluded the amazing experience over a flute of Moet et Chandon Nectar Imperial Rose.
Patrons praised the culinary talents of the visiting celebrity chef and complimented the Westin kitchen brigade with Executive Chef Gerard Coste, on the perfect presentation and creativity of the menu.
They also gave thanks to the legendary Benedictine monk who discovered the secret of the double fermentation process, thus pioneering the making of bubbly, by the house of Moet et Chandon, which was established in 1743.
The festival culminated with a much-enjoyed romantic concert by Edjean, singing a classic tribute to Frank Sinatra. Â
Pictured here, some memorable Capture the Champagne Sparkle moments, an Evening of Sensual Persuasions with celebrity chef Harry Sasson, at the Westin Aruba Resort.
